Vegan Pumpkin Quinoa Risotto “Quinotto”

Vegan quinoa risotto “Quinotto” with roasted pumpkin, chick peas and saffron. Another pumpkin dish to make this autumn: Easy, delicious and healthy alternative to rice risotto. Low carb, paleo and low fat. Perfect for a quick weekday dinner!

1/2 medium-sized Hokkaido pumpkin (Red kuri squash)
200 grams or 1 cup chick peas
salt
olive oil
2 small red onions
1 clove garlic
5 threads dark red saffron
1 teaspoon turmeric
200 grams or 1 cup quinoa
100 ml or 1/2 cup white wine (or the same amount of vegetable broth)
500 ml or 2 cups vegetable broth
1-2 tablespoons pumpkin seeds to serve
Optional for non-vegan: 50 grams or 1/2 cup grated Parmesan

View the full recipe at Happy Kitchen.Rocks →